Lemon Corn Cake Recipe

Lemon Corn Cake Recipe

 

 

I recently finished reading book 3 in the Striking a Match book series by Tracie Peterson.  Books 1 & 2 were great and I’ll honestly be sad when I finish the series.  Tracie Peterson is one of my favorite authors of clean romance novels that are usually set in a historical time period.

At the end of book 2, Hearts Aglow, there is a recipe for one of the desserts that was mentioned in the book – Lemon Corn Cake.  It sounded so super yummy to me that I just had to try it and share it with you!

Ingredients needed for Lemon Corn Cake Recipe:

1 cup yellow cornmeal

2 cups all-purpose flour

2 tsp. baking powder

1/2 tsp baking soda

1/4 tsp salt

1 cup butter, softened

1 3/4 cups sugar

1 tbsp grated lemon zest

1/4 cup lemon juice

4 eggs

1 cup buttermilk

Glaze

1 cup powdered sugar

1/4 cup lemon juice

lemon corn cake recipe ingredients WM

 

As you can see by the ingredients, this is not a calorie friendly, low dairy, gluten free recipe.  This is just a make-from-scratch, high in sugar and fat, delicious lemon corn dessert cake that is worth every bite!

Instructions:

Heat oven to 325°F.  Grease and flour a 9X13 or Bundt cake pan.

  1.  Sift together flour, cornmeal, baking powder, soda, and salt.  Set aside.
  2. In a separate bowl, beat butter and sugar until creamy

lemon corn cake recipe zest WM

3.  Zest your lemon until you get 1 tablespoon.  I have this Chef Essentialz zester that is very sharp – be careful not to zest your own skin!

Add that to your creamed butter and sugar.

 

lemon corn cake recipe batter WM

4.  Add your lemon juice and mix together until smooth.

lemon corn cake recipe eggs WM

5.  Beat 4 eggs and add to the mixture.

lemon corn cake recipe bundt WM

6.  Blend in flour mixture and buttermilk until batter is sooth.  Pour into pan.  Bake 1 hour at 325°.

lemon corn cake recipe WM

7.  For the glaze, mix powdered sugar and lemon juicy and brush or drizzle onto warm cake.  Let cool and serve with vanilla ice cream or whipped cream!

If you make this, be sure to come back and leave a comment telling me how you like it! 🙂

Lemon Corn Cake Recipe
Author: 
Prep time: 
Cook time: 
Total time: 

Serves: 10
 

Ingredients
  • 1 cup yellow cornmeal
  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup butter, softened
  • 1¾ cups sugar
  • 1 tbsp grated lemon zest
  • ¼ cup lemon juice
  • 4 eggs
  • 1 cup buttermilk
  • Glaze
  • 1 cup powdered sugar
  • ¼ cup lemon juice

Instructions
  1. Sift together flour, cornmeal, baking powder, soda, and salt. Set aside.
  2. In a separate bowl, beat butter and sugar until creamy.
  3. Zest your lemon until you get 1 tablespoon. Add that to your creamed butter and sugar.
  4. Add your lemon juice and mix together until smooth.
  5. Beat 4 eggs and add to the mixture.
  6. Blend in flour mixture and buttermilk until batter is sooth. Pour into pan. Bake 1 hour at 325°.
  7. For the glaze, mix powdered sugar and lemon juicy and brush or drizzle onto warm cake. Let cool and serve with vanilla ice cream or whipped cream!

 

Lemon Corn Cake Recipe - this is an easy cake recipe from scratch that is rich, lemony, and delicious!

Looking for more yummy sweet corn delicious-ness?  Then you gotta try the sweetest & BEST corn pudding recipe OVER HERE!

the best corn pudding reciep

 

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